Lunch: Tropical Fruit Nachos Recipe | Myrecipes

Recipe by Deb Wise Who says nachos are solely meant for salty chips and oniony salsa? This sweet reinvention replaces tortilla chips with crispy cinnamon wontons, salsa with chopped tropical fruit, and the cheesy drizzle with silky coconut sauce. You can

This recipe includes superfoods such as:

Cinnamon

Health benefits of Tropical Fruit Nachos Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

Cooking spray
16 wonton wrappers, cut in half diagonally
1/4 cup sugar, divided
1/4 teaspoon cinnamon
1/2 cup light coconut milk
Dash of salt
1 teaspoon cornstarch
1 tablespoon cold water
2 teaspoons lime juice
1/2 cup diced pineapple
1/2 cup diced mango
1/2 cup diced strawberries
1 diced peeled kiwifruit
1/4 cup unsweetened coconut flakes, toasted
2 tablespoons sliced mint

Instructions

Preheat oven to 400 °.
Coat a baking sheet with cooking spray. Arrange wontons on baking sheet; coat with cooking spray. Combine 3 tablespoons sugar and cinnamon in a small bowl. Sprinkle wontons evenly with sugar mixture. Bake at 400 ° for 10 minutes or until golden brown, rotating pan after 5 minutes. Cool completely on pan.
Combine remaining 1 tablespoon sugar, coconut milk, and salt in a small saucepan; bring to a boil. Combine cornstarch and water in a small bowl, stirring with a whisk. Add cornstarch mixture to milk mixture; cook 1 minute or until mixture thickens, stirring constantly with a whisk. Remove pan from heat; stir in lime juice.
Combine pineapple, mango, strawberries, and kiwifruit in a bowl; toss gently. Place wontons on a platter; top with pineapple mixture. Drizzle with sauce; sprinkle with coconut and mint. Serve immediately.